Tagliatelle with Ragu

This Recipe serves four, chicken livers are optional, I have used red wine as well as white in the past and the outcome is just as good. Remember liquid stock from the supermarket can be very salty, check seasoning as the end of cooking before adding additional salt. I placed more fresh oregano in right at the end because I like colour and fresh flavour.
With mince to be more health conscious I cook off in separate fry pan and drain excess fat off, if using a good quality mince this should not be a problem. Always best to buy premium beef mince otherwise just paying for fat.